Salted Sakura Cherry Leaves - 50 Leaves gifts drinkers Kodakara Umeshu is best served

Kodakara Umeshu is best served chilled and neat

Because you don’t need any lighter fluid

From morning to evening

Japan: The Cookbook is an essential guide to traditional Japanese food – whether you’re a beginner or an experienced home cook

Grates lie under the Binchotan charcoal for improved oxygen delivery and long steel tongs are included for loading and removing charcoal

Salted Sakura Cherry Leaves - 50 Leaves gifts drinkers Kodakara Umeshu is best servedSalted sakura leaves from Yamashin Sangyo offer a truly unique culinary experience, capturing the delicate essence of Japans iconic cherry blossoms. These tender young leaves are carefully hand picked, blanched and preserved in brine, a process that enhances their gentle floral aroma while adding a subtle, savoury saltiness. Founded in 1955 by Shosaku Hiraide, Yamashin Sangyo has a long standing tradition of producing high quality seasonal ingredients